1329. APPLE TART WITH QUINCE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Peel the apples, remove the cores, cut them in slices or quarters, and arrange them neatly in the pie-dish.
  2. Add the quince, which must be previously sliced up very thin, and stewed in a small stew-pan over a slow fire with a little water, sugar, and a small piece of butter.
  3. Add sufficient pounded sugar to sweeten the quantity of apples the tart may contain, and strew some zest of lemon over the top.
  4. Cover the tart with puff-paste, first placing a band of the same round the edge of the dish.
  5. Scallop it round the edges by pressing them with the back of a knife.
  6. Egg the tart over.
  7. Ornament the top by drawing out some fanciful design with the point of a knife.
  8. Bake it of a light colour.
  9. When done, shake some sugar upon it, and use the red-hot salamander to glaze it.
Original Text
1329. APPLE TART WITH QUINCE. Peel the apples, remove the cores, cut them in slices or quarters, and arrange them neatly in the pie-dish; then add the quince, which must be previously sliced up very thin, and stewed in a small stew-pan over a slow fire with a little water, sugar, and a small piece of butter; add sufficient pounded sugar to sweeten the quantity of apples the tart may contain, and strew some zest of lemon (i. e. the rind rubbed on sugar and then scraped off) over the top. Cover the tart with puff-paste, first placing a band of the same round the edge of the dish; scallop it round the edges by pressing them with the back of a knife; egg the tart over, then ornament the top by drawing out some fanciful design with the point of a knife, and bake it of a light colour; when done, shake some sugar upon it, and use the red-hot salamander to glaze it.
Notes
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